Nettle Soup

Very easy, very nutritious and a pleasant treat that marks the coming of the spring. You only want young nettle heads, so these are best picked in March and April. Use gloves and fill half a carrier bag . This will give you enough nettles for soup for four.

Wash your nettles, remove any coarse stems and roughly chop. Chop a large onion and a clove or two of garlic and fry in butter or oil until soft. Add your nettles. Other veg such as celery and carrots are optional. Add a litre of veg or light meat stock. A potato or some rice will give the soup more body, put these in. Bring to the boil and simmer until all is tender. Puree all with a blender.

Adjust the seasoning, a little grated nutmeg can be very nice. Serve with a blob of cream or creme fraiche if you've got it and garnish with parsley. Lovely and full of vitamins and minerals.